Creamy Brussels Sprouts Bacon (Print Version)
# Ingredients:
→ Vegetables
01 -
2 pounds Brussels sprouts, trimmed and halved
→ Meat
02 -
12 ounces thick-cut bacon, cut into pieces
→ Dairy
03 -
2 tablespoons butter
04 -
1 1/2 cups heavy cream or half and half
05 -
1/3 cup shredded parmesan cheese
06 -
3/4 cup shredded mozzarella cheese
→ Pantry
07 -
2 teaspoons minced garlic
08 -
2 tablespoons all-purpose flour
09 -
Salt, to taste
10 -
Black pepper, to taste
# Instructions:
01 -
Preheat oven to 400°F (204°C).
02 -
In a large cast iron skillet over medium heat, cook bacon until browned and crisp. Remove bacon with a slotted spoon to a paper towel-lined plate. Reserve 2 to 3 tablespoons of bacon grease in the pan and discard the rest.
03 -
Add Brussels sprouts to the skillet with reserved bacon grease. Season with salt and pepper. Cook over medium-high heat for about 6 minutes until lightly charred. Stir in minced garlic and cook until fragrant, about 1 minute.
04 -
Transfer Brussels sprouts to a plate or oven-safe baking dish. In the same skillet, melt butter over medium heat. Whisk in flour and cook until combined. Gradually whisk in heavy cream and heat through. Stir in shredded parmesan until cheese is melted and sauce is smooth.
05 -
Return Brussels sprouts and bacon to the pan. Stir to evenly coat with cream sauce. If using a baking dish, pour the sauce over the Brussels sprouts and bacon, then mix to coat. Sprinkle shredded mozzarella cheese on top and stir gently.
06 -
Transfer skillet or baking dish to the preheated oven. Bake for 15 to 20 minutes until the center is bubbly and Brussels sprouts are tender. Serve immediately.
# Notes:
01 -
For optimal results, use fresh Brussels sprouts and high-quality thick-cut bacon.
02 -
Prepare the dish in an oven-safe skillet to minimize cleanup.